Steaming is an underrated technique that gives a great natural flavour to food. Oven steaming, rather than steaming over water, allows a greater quantity of food to be cooked at once.

You can substitute chicken in the recipe, but cook 30 minutes or until white juices begin to rise.

4 6-ounce salmon fillets

Marinade:

1 teaspoon grated lime rind

2 teaspoons fish sauce

2 tablespoons chopped

fresh mint (or 2 teaspoons dried)

2 tablespoons chopped

fresh basil (or 2 teaspoons dried)

2 tablespoons rice wine vinegar

1 teaspoon sugar

1 tablespoon vegetable oil

Vegetables:

4 baby bok choy, halved if large

1 head broccolini

½ red pepper, diced

4 shiitake mushrooms, stemmed

½ cup chicken stock

1 tablespoon parsley

Combine lime rind, fish sauce, mint, basil, rice wine vinegar, sugar and vegetable oil and toss with salmon.

Marinate for 1 hour refrigerated.

Preheat oven to 325 F.

Place salmon in a single layer in a large ovenproof baking dish along with any marinade. Scatter vegetables around and pour in chicken stock.

Cover with foil and bake for 20 to 25 minutes or until salmon and vegetables are tender and juices run clear.

Divide salmon, vegetables and any juices among 4 plates and garnish with parsley. Serves 4.